BLANCHED CRUDITES

Blanched Crudites image

Provided by Ina Garten

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound asparagus
1 pound carrots, sliced diagonally in 1-inch chunks
1 pint cherry tomatoes
2 heads radicchio
Herb Dip, recipe follows
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
Slice the radicchio into wedges.
Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.